[cooked-sharing]
Add all of the ingredients to a bowl and whisk until emulsified
Preheat the oven to 375 degrees
pat the chicken thighs dry with a paper towel and lightly season both sides with Kosher salt, garlic powder and fresh crack black pepper
place the chicken thighs in a large bowl and pour on 1/2 of the marinade
use your hands to coat each chicken thigh thoroughly with the marinade
cover and set aside at room temperature for 30 mins or marinade for up to 3 hours in the refrigerator
place the quartered potatoes in a baking sheet
pour on the remaining 1/2 of the marinade and toss
sprinkle the potatoes with a pinch of Kosher salt and bake at 375 for 20 mins
after the potatoes have cooked for 20 mins, remove the baking dish from the oven
add the chicken thighs skin side down to the baking dish making sure the potatoes are not underneath
pour on the excess marinade and bake for 25 mins
after 25 mins, flip the chicken thighs over and roast for another 25-30 minutes skin side up until the potatoes are fork tender and the chicken skin is light brown
to finish the chicken, turn the broiler to high and broil for 3-5 mins until the skin is golden to dark brown (watch this very carefully)
serve on a large platter and drizzle the pan sauce over the chicken and potatoes
garnish with fresh parsley and lemon slices
Ingredients
Directions
Add all of the ingredients to a bowl and whisk until emulsified
Preheat the oven to 375 degrees
pat the chicken thighs dry with a paper towel and lightly season both sides with Kosher salt, garlic powder and fresh crack black pepper
place the chicken thighs in a large bowl and pour on 1/2 of the marinade
use your hands to coat each chicken thigh thoroughly with the marinade
cover and set aside at room temperature for 30 mins or marinade for up to 3 hours in the refrigerator
place the quartered potatoes in a baking sheet
pour on the remaining 1/2 of the marinade and toss
sprinkle the potatoes with a pinch of Kosher salt and bake at 375 for 20 mins
after the potatoes have cooked for 20 mins, remove the baking dish from the oven
add the chicken thighs skin side down to the baking dish making sure the potatoes are not underneath
pour on the excess marinade and bake for 25 mins
after 25 mins, flip the chicken thighs over and roast for another 25-30 minutes skin side up until the potatoes are fork tender and the chicken skin is light brown
to finish the chicken, turn the broiler to high and broil for 3-5 mins until the skin is golden to dark brown (watch this very carefully)
serve on a large platter and drizzle the pan sauce over the chicken and potatoes
garnish with fresh parsley and lemon slices